If you’re searching for a dessert that perfectly balances rich, velvety chocolate with the bright, juicy pop of fresh fruit, look no further than this Chocolate Pomegranate Tart Recipe. This stunning tart brings together a crisp cocoa-infused crust, a luscious chocolate filling, and the jewel-like seeds of pomegranate that add a burst of color and tartness. It’s an elegant, show-stopping treat that feels both indulgent and refreshingly light, making it ideal for celebrations or a simple, satisfying finale to any meal.
Ingredients You’ll Need
The magic of this Chocolate Pomegranate Tart Recipe lies in its straightforward yet flavorful ingredients. Each component plays a crucial role: the cocoa powder provides a deep chocolate note in the crust, the dark chocolate filling melts luxuriously on the palate, and the fresh pomegranate seeds deliver that irresistible crunch and bright contrast.
- All-purpose flour: The base for a tender, flaky tart crust that holds the filling beautifully.
- Unsweetened cocoa powder: Adds rich chocolate flavor and a dark hue to the crust.
- Powdered sugar: Sweetens the crust subtly and helps with its tender texture.
- Cold unsalted butter: Cubed butter creates that perfect flaky texture when mixed into the crust.
- Egg yolk: Binds the crust ingredients and lends richness.
- Ice water: Just enough to bring the dough together without making it tough.
- Dark chocolate: High-quality chopped dark chocolate forms the silky filling.
- Heavy whipping cream: Adds creaminess and helps create that smooth ganache texture.
- Large eggs: Set the filling firmly while keeping it soft and luscious.
- Granulated sugar: Balances the bitterness of dark chocolate.
- Vanilla extract: Enhances the chocolate’s flavor with warm, sweet notes.
- Large pomegranate: The star topping – fresh seeds bring freshness, color, and a gentle tartness.
- Fresh mint leaves (optional): For a hint of herbal aroma and beautiful garnish.
How to Make Chocolate Pomegranate Tart Recipe
Step 1: Prepare the Tart Crust
Start by combining the all-purpose flour, unsweetened cocoa powder, and powdered sugar in a mixing bowl. Then, add the cold, cubed butter to the dry ingredients, cutting it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Next, blend in the egg yolk and gradually add ice water, just until the dough comes together without being sticky. Roll the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes to prevent shrinkage during baking.
Step 2: Bake the Tart Shell
On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press it evenly into the pan, trimming any excess dough. To keep the crust from puffing up, prick the bottom all over with a fork (docking), then line it with parchment paper and fill it with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes, remove the weights and parchment, then bake an additional 5-7 minutes until set. Let it cool completely on a wire rack before filling.
Step 3: Make the Chocolate Filling
In a saucepan, heat the heavy whipping cream until it’s just about to simmer but not boiling. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit for a minute to melt. Stir until smooth and glossy. In a separate bowl, whisk the eggs with granulated sugar and vanilla extract until pale. Slowly fold the egg mixture into the chocolate ganache, mixing gently but thoroughly to combine.
Step 4: Fill and Set the Tart
Pour the luscious chocolate filling into the cooled tart shell, smoothing the surface with a spatula. Bake the filled tart at 325°F (160°C) for 15-20 minutes or until the filling is just set but still slightly wobbly in the center. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld and the filling firm up perfectly.
Step 5: Decorate with Pomegranate Seeds
Once chilled, generously scatter fresh pomegranate seeds over the top of the tart. Their ruby-red color pops against the rich chocolate, creating a spectacular presentation. For an optional finishing touch, tuck in a few fresh mint leaves to add a hint of brightness and satisfyingly fresh aroma.
How to Serve Chocolate Pomegranate Tart Recipe
Garnishes
The most obvious garnish is the vibrant pomegranate seeds, but fresh mint leaves elevate the dessert with their lively scent and appealing green contrast. For an extra decadent finish, you might lightly dust the tart with powdered sugar or drizzle a bit of white chocolate on top.
Side Dishes
This Chocolate Pomegranate Tart Recipe pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cold creaminess next to the rich tart balances the flavors beautifully. A cup of strong espresso or a glass of dessert wine also complements this dessert exceptionally well.
Creative Ways to Present
Serve individual slices on elegant plates, each garnished with a few extra pomegranate seeds and a mint sprig. Alternatively, consider cutting mini tarts for a dessert platter if hosting a gathering. You could also add edible gold flakes or a light drizzle of honey for a festive twist that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Any leftover tart can be tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. The chocolate filling and pomegranate seeds stay fresh, allowing you to enjoy this delightful dessert even after a couple of days.
Freezing
While the tart is best enjoyed fresh, you can freeze the crust separately before baking to save prep time later. Wrap the unbaked crust dough tightly in plastic and freeze for up to 1 month. Once baked and filled, freezing is not recommended as the texture of the filling and pomegranate seeds can be compromised.
Reheating
This Chocolate Pomegranate Tart Recipe is meant to be served chilled, so avoid reheating to preserve the texture and flavor. If you’d like, slice the tart and serve with warm accompaniments like a fresh fruit compote or warm sauces rather than reheating the tart itself.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate if you prefer a sweeter, creamier filling. Keep in mind it will be less intense and slightly lighter in flavor, but the tart will still be delicious.
How do I remove the seeds from a pomegranate easily?
Cut the pomegranate in half and hold it over a bowl. Tap the back with a wooden spoon firmly but gently to release the seeds. Doing this underwater can reduce the mess and prevent stains.
Is it necessary to blind bake the crust?
Yes, blind baking ensures the tart shell cooks fully and stays crisp when filled with the moist chocolate ganache. Skipping this step may result in a soggy crust.
Can I make this tart vegan?
To make the tart vegan, you’ll need to substitute the butter with a plant-based alternative, use a vegan chocolate, and replace eggs with a binding vegan substitute like flax eggs. The texture and flavor will differ but can still be very enjoyable.
How long does it take for the tart to set in the refrigerator?
Chilling for at least 2 hours is ideal to allow the chocolate filling to firm up and the flavors to develop properly. For best results, you can even refrigerate overnight.
Final Thoughts
This Chocolate Pomegranate Tart Recipe has quickly become one of my absolute favorite indulgences to share with friends and family. The way the rich chocolate melts in your mouth paired with the sharp, juicy bursts of pomegranate is honestly unforgettable. I can’t wait for you to try it yourself and discover just how effortlessly impressive this dessert can be. Trust me, once you make it, it will find a permanent spot in your recipe collection!
Print
Chocolate Pomegranate Tart Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Pomegranate Tart combines a rich, cocoa-infused crust with a smooth, luscious dark chocolate filling, topped with vibrant, juicy pomegranate seeds and fresh mint for a refreshing contrast. Perfect for special occasions or a luxurious dessert treat.
Ingredients
For the Tart Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 2–4 tablespoons ice water
For the Chocolate Filling:
- 8 ounces dark chocolate, chopped
- 1 cup heavy whipping cream
- 2 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Pomegranate Topping:
- 1 large pomegranate, seeds removed
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Tart Crust: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, and powdered sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg yolk and then gradually add 2 to 4 tablespoons of ice water, just enough to bring the dough together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out into a circle slightly larger than your tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the bottom of the crust with a fork to prevent bubbling.
- Bake the Tart Crust: Line the crust with parchment paper and fill with pie weights or dried beans to blind bake. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes or until the crust is set. Remove from oven and let cool slightly.
- Prepare the Chocolate Filling: In a medium saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and melted. In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract. Slowly whisk the egg mixture into the chocolate mixture until fully combined.
- Fill and Bake the Tart: Pour the chocolate filling into the baked tart shell. Return the tart to the oven and bake at 325°F (163°C) for 20-25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
- Add Pomegranate Topping and Garnish: Once the tart is fully chilled and set, remove it from the refrigerator. Scatter the fresh pomegranate seeds evenly over the top of the tart. Garnish with fresh mint leaves if desired for a pop of color and freshness. Serve chilled or at room temperature.
Notes
- For an extra crispy crust, chill the dough well before rolling and baking.
- Use good quality dark chocolate for a rich and intense flavor.
- To easily remove pomegranate seeds, cut the pomegranate in half and tap the back with a spoon over a bowl.
- The tart can be made a day ahead and kept refrigerated.
